識煮食譜｜人氣廚師Bernnie示範海鮮凍湯 口味清新消暑
發佈時間：14:00 2022-07-07
夏天沒有胃口，學做不同的輕食，可以一新家人的味蕾。周日（7月10日）隨《星島日報》附送的食譜書《夏滋味 消暑輕食》，由人氣廚師Bernnie主理，他會教大家製作五款適合夏天品嘗的輕食，例如這道「海鮮凍湯」，清爽鮮美。
海鮮凍湯 Chilled Seafood Soup
經過冷藏的凍湯，加上海鮮、蔬果的清甜，味道鮮爽，最適合夏天品嘗。
分量：4人份 需時：20分鐘
材料：
鮮蝦 8隻
花蛤 12隻
青瓜 2條
番茄 1個
青蘋果 1個
西芹 適量
雞湯 1杯
無糖豆漿 1/2杯
開心果仁 適量
薄荷葉 適量
鹽 少許
黑椒碎 少許
Ingredients：
Fresh prawns 8 pcs
Clams 12 pcs
Cucumber 2 pcs
Tomato 1 pc
Green apple 1 pc
Celery some
Chicken broth 1 cup
Unsweetened soy milk 1/2 cup
Pistachio some
Peppermint leaves some
Salt some
Black pepper some
做法：
1. 鮮蝦、花蛤洗淨，備用。
Rinse the fresh prawns and clams and set aside.
2. 番茄、青蘋果、西芹切粒。
Dice the tomato, green apple and celery.
3. 一條青瓜刨成長條，另一條切粒。
Cut 1 cucumber into strips. Dice the other cucumber.
4. 雞湯煮滾，下蝦、花蛤煮熟，撈起。蝦去頭及除殼，雞湯撇除泡沫及待涼，備用。
Bring the chicken broth to a boil, add the prawns and clams and cook until done. Remove the head and shell of the prawns. Remove the foam of the chicken broth, let cool for later use.
5. 將青蘋果粒、青瓜粒、西芹粒、一半番茄粒、薄荷葉加入攪拌機攪拌。
Blend the diced green apple, cucumber, celery, half of the tomato, peppermint leaves with a blender.
6. 加雞湯，打至滑身後隔渣，加豆漿拌勻，以黑胡椒碎和鹽調味，置雪櫃冷藏。
Add the chicken broth, blend the soup with a blender until smooth and sieve out the residue from the puree. Add the soy milk and mix well, season with ground black pepper and chill in the refrigerator.
7. 青瓜條置碟底，加入餘下番茄粒、蝦、蜆。
Place the cucumber strips on the bottom of the plate. Arrange the rest of diced tomato, prawns and clams on the cucumber.
8. 注入凍湯，飾上開心果仁碎，即成。
Pour in cold soup, garnish with crushed pistachio and serve.
小貼士：湯底可隨個人口味加入其他時令蔬果。
Tips：Different kind of vegetables and fruits can be added as one's preference.
